Peruvian summer roast chicken salad

4
1 hour 50 minutes

Ingredients

Roast chicken

  • 1.8kg chicken
  • 100ml of Peruvian Amarillo Sauce
  • 1 lemon, quartered
  • 1 dash of olive oil
  • salt
  • freshly ground black pepper

Soured cream dip

  • 40ml of Peruvian Amarillo Sauce
  • 150ml of soured cream

To serve

  • 1 courgette, peeled into ribbons
  • 2 large ripe tomatoes, quartered
  • mixed salad leaves

Method

1
Preheat the oven to 180°C/gas mark 4
2
Season the inside of the chicken with salt and pepper and stuff the cavity with the lemon quarters
3
Place in a roasting tin and rub a little olive oil over the skin. Pour over the chilli sauce to fully coat the chicken
4
Roast for 1 hour and 35 minutes, basting the chicken halfway through cooking to ensure it stays moist
5
Check the chicken is fully cooked through then leave to rest for 10–15 minutes loosely covered in foil before carving
6
Mix the chilli sauce into the soured cream. Toss together the courgette ribbons, tomatoes and leaves to create a fresh salad and serve with the chicken and creamy dip